How to Cook Vegetables in Oil
- 1). Wash the vegetables in cool water. Scrub root vegetables, such as potatoes and carrots, with a vegetable brush.
- 2). Peel the vegetables, if necessary. Slice them into pieces of the desired size. Small pieces cook more quickly and thoroughly than large pieces.
- 3). Heat 1 tbsp. of oil in a skillet over medium high heat. Use olive, vegetable, canola or your preferred cooking oil.
- 4). Add the vegetables to the hot oil once the surface of the oil becomes shimmery, but before the oil begins to smoke. Place the vegetables in the oil in a single layer, leaving a space between each vegetable piece.
- 5). Stir the vegetables constantly as they cook. Cook tender vegetables, such as summer squash and green beans, for 2 to 3 minutes or until they develop a deep color and become tender-crisp. Cook dense vegetables, such as carrots or potatoes, for 8 minutes or more, or until they are tender and soft.